植物乳杆菌发酵对鲜湿米粉品质的影响:Ⅰ.力学性能

摘要

研究不同来源的L.23、L.23169和L.22699 3株植物乳杆菌发酵对鲜湿米粉力学性能的影响.结果表明,米粉的拉伸力、硬度、弹性和咀嚼性均随着发酵时间的延长而逐渐增强,最后均在48 h时达到最大值,此时L.23极显著优于L.23169和L.22699(P＜0.05).3株菌在不同发酵时间对米粉的黏性和内聚力影响不显著(P＞0.05).感官评价显示L.23发酵48 h的米粉口感滑爽、筋道最好,说明不同来源的植物乳杆菌对鲜湿米粉力学性能的影响效果不同,其中L.23在3株菌中最有利于鲜湿米粉良好力学性能的形成.原料米在发酵过程中的组分分析表明蛋白质显著影响米粉的硬度(P＜0.05).%The effect of different Lactobacillus plantarum strains,namely L.23,L.23169 and L.22699,on the mechanical properties of fresh rice noodles was investigated.Results indicated that tensile stress,hardness,springiness,and chewiness of the rice noodles increased with fermentation time.The highest values were achieved after fermenting for 48 h with L.23,which gave significantly better results than the other two strains (P ＜ 0.05).The cohesive and adhesiveness of the three bacteria fermented noodles were the same (P ＞ 0.05).Sensory evaluation showed that rice noodles were smooth and chewy after fermenting for 48 h with L.23,which afforded the best mechanical properties among the three strains,indicating that lactobacillus plantarums with different sources had different effect on the mechanical property of fresh wet rice noodle.Component analysis of the rice during fermentation showed that the amount of protein significantly affected noodle hardness (P ＜ 0.05).